The thing I like about potato gratin is that it looks far more complicated than it actually is. Thin potatoes, something creamy, cheese on top… that’s really the heart of it.

With Air Fryer Potato Gratin, though, there is one small trick that makes a big difference: the potatoes get a head start before the creamy mixture ever touches them.

I’ve learned from cooking potatoes in air fryers that throwing raw slices straight into a wet sauce isn’t always the best idea. The top may brown beautifully while the potato underneath still has that slightly stubborn bite. Not ideal.

Here, the slices cook first at 180°C, so their edges begin to dry and lightly crisp. Then they go into small ramekins with egg, coconut cream, flour and cheddar.

Simple stuff.

In my three years of writing recipes, I’ve learned that the smallest steps are often the ones people want to skip—and they’re usually the steps affecting texture the most. Pre-cooking the potatoes is one of those.

The finished gratin should be creamy underneath with a browned cheesy top and tender potato layers.

The little trick that gives this gratin better texture

Cooking the potato slices before assembling the ramekins does two jobs.

First, hot air removes some surface moisture. That means the potatoes don’t release quite as much water into the creamy mixture later. Second, the slices already begin softening, so the final 10 minutes can focus on setting the egg mixture and browning the cheddar.

The flour matters too. Personally, I wouldn’t leave it out. Just one tablespoon helps the coconut cream and eggs set into something closer to a soft gratin sauce instead of leaving liquid around the potatoes.

Ingredients

Can you substitute the ingredients?

Yes, but the result will change a little.

Heavy cream can replace coconut cream if you don’t want the coconut flavour. It will usually make the gratin richer and more traditional tasting.

Milk isn’t my first choice. You can use it, but because it’s thinner, the filling may not set quite as thickly.

You could also use another good melting cheese instead of cheddar. Gruyère would bring a nuttier taste, while mozzarella gives more stretch but less flavour.

As for peeling the potatoes? You can. I personally like leaving the skin because it’s quicker and gives the edges a bit more character. Just scrub the potatoes properly first.

How I would cook Air Fryer Potato Gratin

Start by slicing the potatoes thinly. Very thick slices are the main thing to avoid here. You want them thin enough to soften quickly but not paper-thin.

Preheat the air fryer if your particular model benefits from it.

Spread the potato slices through the basket rather than pressing them into one heavy pile. A little overlap is fine. A compact mound isn’t.

Cook them at 180°C for around 10 minutes.

Watch the potatoes rather than staring at the timer. Depending on your air fryer, they may colour sooner. You’re looking for softened slices with slightly dry, lightly golden edges rather than deeply fried chips.

Meanwhile, whisk the beaten eggs, plain flour and coconut cream together. Keep whisking until there aren’t obvious flour lumps. The mixture should look smooth and pourable.

Now, the fun part.

Arrange the warm potato slices across the bottoms of four small air-fryer-safe ramekins, layering them rather than simply dropping them in. Pour over the coconut cream mixture, dividing it between the ramekins.

Don’t fill them completely to the rim (cleaning cooked egg mixture from an air fryer basket isn’t anybody’s idea of fun).

Scatter the 50 g cheddar evenly over the tops.

Return the ramekins to the air fryer and cook at 200°C for around 10 minutes.

The air fryer fan can brown cheese surprisingly fast, so check during the final few minutes.

Once cooked, allow the gratins to rest briefly before serving. A couple of minutes helps the creamy centre settle instead of running immediately when you cut into it.

How do you know when the gratin is ready?

Look at the centre first.

It should appear set rather than watery when you gently move the ramekin. The cheese should be melted with browned spots across the surface.

Push a small knife through the potatoes. There should be very little resistance.

The smell changes too. Raw egg and flour disappear into a warm, toasted cheese aroma.

If the top is browning but the potatoes still feel firm, lower the heat slightly and give the ramekins a few extra minutes.

Air fryers vary quite a lot, so use the stated cooking time as a guide rather than a guarantee.

Problems I would watch for

Problem	Solution
The potatoes are still hard.	They were probably sliced too thickly or needed longer during the first cooking stage. Next time, make the slices thinner and check tenderness before assembling.
The filling looks watery.	Thin coconut milk may have been used instead of coconut cream, or the gratin simply needs another couple of minutes to set.
The cheese burns too quickly.	Your heating element may sit close to the food. Reduce the temperature slightly during the final stage or check earlier.
The potatoes turn dry around the edges.	They likely cooked too long during the first 10-minute stage. You only want partial crisping.

What can you serve with it?

These individual gratins work well beside roasted vegetables, green salad, air-fried chicken or grilled fish.

Personally, I’d keep the rest of the plate fairly fresh because the gratin itself is rich.

A sharp salad with lemon dressing is especially good. The acidity cuts through the cheddar and coconut cream nicely.

For a non-alcoholic drink, sparkling water with lemon or lime works surprisingly well.

Storage and reheating

Let leftover gratin cool before transferring the ramekins or individual portions to a covered airtight container.

Keep refrigerated and use within a reasonable few days.

For reheating, the air fryer is better than the microwave if you want the cheese top to regain some texture. Heat gently until the centre is properly hot rather than blasting it immediately at the highest temperature.

Freezing is possible, but honestly, the creamy egg mixture may become slightly less smooth after thawing.

Frequently Asked Questions

A small final note

This Air Fryer Potato Gratin is the sort of side dish I like because there’s no complicated saucepan work or long oven bake. Just give those potatoes their first 10 minutes alone, keep the slices reasonably thin, and watch the cheese toward the end.

Try it and tell me how your potato layers turned out—and especially whether you kept the skins on or peeled them.